1. Preheat oven to 350 degrees F. Spread tofu out on a cookie sheet. Sprinkle with salt, pepper, red pepper flakes, and soy sauce. Bake for 35-45 minutes.
2. When that is almost done, heat up wok or frying pan and throw in the chopped garlic and ginger. Fry for about 5-7 minutes until they are softer. Throw in the shiitakes.
3. At this time, you can add more soy sauce, usually about 4 or 5 shakes. Also, if you’d like, some more salt and pepper and red pepper flakes.
4. Cook about another 10-12 minutes, then add the tofu and finish up the cooking, about 2-5 minutes. Spoon the mixture into the lettuce/cabbage leaves and roll them up!
Enjoy!'

SO HOW'D IT GO?

My wife and I recently decided to become vegetarian and this was the very first time either one of us have ever had tofu. She thought it was better than PF Changs lettuce wraps and didn't even know it was tofu until I told her later. I added a bit more crushed red pepper and also added soy nuts for texture. I used olive oil to sautee the ginger, garlic and mushrooms. I thought about it too late but next time I will add water chestnuts.

I figured calories, one serving which we considered 3 small wraps was 224 calories. That included the tofu, lettuce, garlic, ginger, olive oil, soy nuts and mushrooms!

I remember really loving the lettuce wraps at P. F. Chang's. And then I made these. Hands down the best ever! (Thanks to VegWeb I don't miss meat at all!) :) I used a mixture of cremini and shitake mushrooms. I found it to be the perfect blend of flavors. I served the wraps with fresh, chopped cilantro and plain rice noodles. Fantastic!

This was absolutely amazing!!! Since I didn't have mushrooms or fresh ginger, I used 3/4 cups of brown rice and 1 tsp ginger spice instead and I was obsessed with how it turned out! I just fried the garlic with the rice and added the ginger spice, but I made sure to grease my pan with earth balance, otherwise the rice sticks!! The red pepper gave an amazing flavor, I am for sure making this in the future! Thanks for this awesome recipe!!!!!!

This is one of my top 5 vegan dishes--I think I'm addicted. I can't get over how similar the tofu's texture is to chicken. The few times I've made I followed the recipe exactly, but I plan to add some crunchy goodness next time :)